Sausage Hashbrown Breakfast Casserole Recipe

Breakfast sausage: Adds a savory and flavorful element to the casserole.

Hashbrowns: Provides a crispy and hearty base for the dish.

Cheddar cheese: Melts into the casserole, adding a rich and gooey texture.

Eggs: Binds all the ingredients together and adds protein.

Milk: Helps to create a creamy and smooth egg mixture.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of spice and depth to the flavor profile.

When cooking the sausage, make sure to break it into small, even pieces as it browns. This ensures that the sausage is evenly distributed throughout the casserole, giving each bite a consistent flavor. Additionally, when combining the hashbrowns with the sausage and cheese, use a large mixing bowl to ensure all ingredients are well incorporated. This helps to avoid any clumps and ensures an even bake.

• breakfast sausage - Substitute with ground turkey: Ground turkey is a leaner option and can be seasoned similarly to mimic the flavor of breakfast sausage.

• breakfast sausage - Substitute with vegetarian sausage: Vegetarian sausage provides a plant-based alternative while maintaining a similar texture and flavor profile.

• thawed frozen hashbrowns - Substitute with freshly grated potatoes: Freshly grated potatoes can be used to achieve a similar texture and flavor, though they may require additional cooking time.

• thawed frozen hashbrowns - Substitute with sweet potatoes: Sweet potatoes offer a different flavor and added nutritional benefits, such as higher fiber and vitamin content.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella cheese provides a milder flavor and a similar melting quality.

• shredded cheddar cheese - Substitute with shredded Swiss cheese: Swiss cheese offers a slightly nutty flavor and melts well, making it a good alternative.

• beaten eggs - Substitute with egg substitute: Egg substitutes, such as liquid egg replacements, can be used for a lower cholesterol option.

• beaten eggs - Substitute with silken tofu: Silken tofu can be blended and used as a vegan alternative to eggs, providing a similar texture.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that can be used to maintain a similar consistency in the casserole.

• milk - Substitute with oat milk: Oat milk offers a creamy texture and is a good substitute for those avoiding dairy.

• salt - Substitute with soy sauce: Soy sauce can add a salty flavor with an additional umami boost.

• salt - Substitute with sea salt: Sea salt provides a similar salty flavor with potentially more minerals.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• black pepper - Substitute with cayenne pepper: Cayenne pepper can be used for a spicier kick, though in smaller quantities.

• Allow the casserole to cool completely before storing. This helps prevent condensation, which can make the hashbrowns soggy.

• For short-term storage, transfer the casserole to an airtight container or cover the baking dish tightly with plastic wrap or aluminum foil. Store in the refrigerator for up to 3-4 days.

• For freezing, cut the casserole into individual portions. Wrap each portion tightly in plastic wrap, then place them in a freezer-safe bag or container. This makes it easy to reheat single servings. The casserole can be frozen for up to 2-3 months.

• When ready to reheat, if the casserole is refrigerated, preheat your oven to 350°F (175°C). Place the casserole in an oven-safe dish and cover with foil. Heat for about 20-25 minutes or until warmed through.

• If reheating from frozen, it's best to thaw the casserole in the refrigerator overnight. Once thawed, follow the same reheating instructions as above. Alternatively, you can reheat directly from frozen by baking at 350°F (175°C) for 45-60 minutes, covered with foil, until heated through.

• For a quicker option, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate and cover with a microwave-safe cover or another plate. Heat on medium power for 2-3 minutes, checking halfway through, until the casserole is hot.

• To maintain the best texture, avoid reheating the casserole multiple times. Reheat only the amount you plan to eat.

• Preheat your oven to 350°F (175°C). Place the leftover sausage hashbrown breakfast casserole in an oven-safe dish. Cover with aluminum foil to prevent it from drying out. Bake for about 20-25 minutes or until heated through.

• For a quicker method, use the microwave. Place a portion of the casserole on a microwave-safe plate. Cover with a microwave-safe lid or a damp paper towel to retain moisture. Heat on medium power for 2-3 minutes, checking halfway through to ensure even heating.

• If you prefer a crispy top, use a toaster oven. Set the toaster oven to 350°F (175°C). Place the casserole on a toaster oven tray and cover with foil. Heat for 15-20 minutes, then remove the foil for the last 5 minutes to allow the cheese to crisp up.

• For stovetop reheating, use a non-stick skillet over medium-low heat. Add a small amount of butter or olive oil to the skillet. Place a portion of the casserole in the skillet, cover with a lid, and heat for about 5-7 minutes, flipping halfway through to ensure even heating.

• If you have an air fryer, preheat it to 350°F (175°C). Place the casserole in the air fryer basket, ensuring it's in a single layer. Heat for 5-7 minutes, checking halfway through to ensure it doesn't overcook.

• Oven: Used to bake the casserole at a consistent temperature of 350°F (175°C).

• Skillet: Used to cook the sausage over medium heat until browned.

• Mixing bowl: Used to combine the hashbrowns, cooked sausage, and shredded cheese.

• Whisk: Used to beat the eggs and mix them with milk, salt, and pepper.

• Baking dish: Used to transfer the hashbrown mixture and bake it in the oven.

• Spatula: Used to stir the hashbrown mixture and to transfer it to the baking dish.

• Measuring cups: Used to measure the milk and shredded cheese accurately.

• Measuring spoons: Used to measure the salt and black pepper accurately.

Pre-cook sausage: Cook the sausage the night before and store it in the fridge to save time in the morning.

Use pre-shredded cheese: Opt for pre-shredded cheese to eliminate the need for grating.

Mix ingredients ahead: Combine hashbrowns, sausage, and cheese in a bowl the night before and store in the fridge.

Whisk eggs in advance: Whisk the eggs, milk, salt, and pepper the night before and refrigerate.

Use a food processor: Quickly chop and mix ingredients using a food processor to save prep time.